Life is good, but cheesecake is better


  • 1/2 cup butter, melted
  • 11/2 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 tablespoon kosher salt
  • 2 cups heavy whipping cream, cold
  • 3 ( 16 tablespoons ) packages cream chess, room temp
  • 1 cup powdered sugar
  • 2 tablespoons vanilla extract
  • Fruit ( it’s optional )

How to make it

1- Lightly coat a springform pan with nonstick spray. Place aside.

2- In a sizable basin, mix the butter, sugar, salt, and graham cracker crumbs.

3- Press the mixture into the pan and about 1/2 inch up the sides. Place in the freezer while you prepare the filling.

4- Use a hand mixer, and beat the heavy cream on medium-high speed until stiff peaks form. Remove the whipped cream from the mixing bowl and set aside.

5- In the same bowl, combine cream cheese, powdered sugar, and vanilla extract on medium speed until smooth and creamy, about 2 minutes.

6 – Add the whipped cream and incorporate the mixture with it.

7- Spread the cheesecake filling into the chilled crust. Top with fruit.

8- Cover and chill overnight.